Phycocyanin healthcare jelly and making method thereof

A technology of phycocyanin and jelly, which is applied in the field of food processing, can solve the problems of no nutritional value, eating too much is not beneficial, and harmful to human health.

Inactive Publication Date: 2016-06-08
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Jelly is loved by consumers, especially women, children and young people, for its smooth texture and pleasant taste. It is a hot-selling snack food. It is mainly composed of jelly glue, sweeteners, thickeners, It is prepared from flavors, etc. The processing of these additives is often complicated and contains a large amount of substances harmful to the human body.
Therefore, on the other hand, jelly has always been a food that has no nutritional value in people's minds, eats too much, and is even harmful to human health.

Method used

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  • Phycocyanin healthcare jelly and making method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0032] A phycocyanin pitaya pulp jelly is composed of the following raw materials in mass percentage: 7% lactose, 6.7% mannitol, 0.3% vitamin C, 15% fresh dragon fruit pulp, 7% jelly powder, and 15% concentrated apple juice , Phycocyanin liquid 9%, distilled water 40%.

[0033]The specific preparation method of the phycocyanin dragon fruit pulp jelly is as follows: the first step, prepare phycocyanin liquid: take 2g of "Green A" brand spirulina powder, grind it into fine powder with a mortar, fully dissolve it in 100mL water, After magnetic stirring for 4 hours and centrifugation at 8000 rpm for 15 minutes, the supernatant was collected to obtain a phycocyanin water extract, which is the phycocyanin liquid required for making jelly. The second step, weighing raw materials: weigh the required jelly preparation materials according to the following mass percentage of raw materials, lactose 60g, mannitol 67g, vitamin C3g, fresh dragon fruit pulp 150g, jelly powder 70g, concentrate...

Embodiment 2

[0035] A phycocyanin yellow peach pulp jelly, which is composed of the following raw materials in mass percentage: 6.5% of lactose, 6% of mannitol, 0.5% of vitamin C, 10% of fresh yellow peach pulp, 10% of jelly powder, and 7% of concentrated peach juice %, phycocyanin liquid 10%, distilled water 50%.

[0036] The specific preparation method of the phycocyanin yellow peach pulp jelly is as follows: first step, prepare phycocyanin liquid: take 2g of "Green A" brand spirulina powder, grind it into fine powder with a mortar, fully dissolve it in 100mL water, After magnetic stirring for 4 hours and centrifugation at 10,000 rpm for 10 minutes, the supernatant was collected to obtain a phycocyanin water extract, which is the phycocyanin liquid required for making jelly. The second step, raw material weighing: weigh the required jelly preparation materials according to the following mass percentage of raw material composition, lactose 65g, mannitol 60g, vitamin C5g, fresh yellow peac...

Embodiment 3

[0038] A kind of phycocyanin coconut jelly, which is composed of the following raw materials in mass percentage: 5.6% of lactose, 5% of mannitol, 0.4% of vitamin C, 12% of coconut pulp, 8% of jelly powder, 5% of concentrated blueberry juice, spirulina Protein solution 12%, distilled water 52%.

[0039] The specific preparation method of the phycocyanin coconut jelly is as follows: the first step, prepare phycocyanin liquid: take 3g of "Green A" brand spirulina powder, grind it into fine powder with a mortar, fully dissolve it in 150mL water, and magnetically After stirring for 4 hours and centrifuging at 8000 rpm for 15 minutes, the supernatant was collected to obtain a phycocyanin water extract, which is the phycocyanin liquid required for making jelly. The second step, weighing raw materials: Weigh the required jelly preparation materials according to the following mass percentage of raw materials, lactose 56g, mannitol 50g, vitamin C4g, coconut pulp 120g, jelly powder 80g, ...

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Abstract

The invention discloses phycocyanin healthcare jelly. The phycocyanin healthcare jelly comprises, by weight percentage, 5-7% of lactose, 5-7% of mannitol, 0.2-0.5% of vitamin C, 10-15% of fresh pulp, 5-10% of jelly powder, 5-15% of concentrated fruit juice, 9-12% of phycocyanin and 40-60% of distilled water. A making method of the phycocyanin healthcare jelly includes: preparing phycocyanin liquid, weighing raw materials and making the jelly. The phycocyanin healthcare jelly and the making method thereof have the advantages that the phycocyanin is used during the making of the phycocyanin healthcare jelly, the nutritional value of the jelly can be increased, the image of the jelly is rebuilt, and the jelly has healthcare effects such as lowering cholesterol, increasing body immunity and promoting elastin synthesizing of a human body.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a phycocyanin health-care jelly and a preparation method thereof. Background technique [0002] Jelly is loved by consumers, especially women, children and young people, for its smooth texture and pleasant taste. It is a hot-selling snack food. It is mainly composed of jelly glue, sweeteners, thickeners, It is prepared from flavors, etc. The processing of these additives is often complicated and contains a large number of substances harmful to the human body. Therefore, on the other hand, jelly has always been a food that has no nutritional value in people's minds, eats too much, and is even harmful to human health. With the improvement of living standards and the enhancement of people's awareness of health care, consumers have higher and higher requirements for snack foods, which not only need to be delicious, safe and hygienic, but also have certain health care functio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L33/125A23L33/15A23L33/185
Inventor 周威胡梁斌莫海珍张浩
Owner HENAN INST OF SCI & TECH
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